On this episode of Special Sauce The New York Times’s Pete Wells and Brett Anderson, and The New Yorker's Hannah Goldfield all weigh in on what serious eaters are likely to see (and taste) when they walk into restaurants in 2023. They all tell us both what they're excited about and what they're worried about moving forward.
Special Sauce: Kenji on Eggs, Plus Wisdom From Two Master Bakers [2/2]
Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the Business of Baking [1/2]
Ask Special Sauce: Kenji and Stella Answer Your Thanksgiving FAQs
Special Sauce: Kenji on Competitive Cooking; Ivan Orkin and Chris Ying on Being Gaijin [2/2]
Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook [1/2]
Special Sauce: Kenji on Browning Meat, Adam Chandler on Colonel Sanders's Wild Side [2/2]
Special Sauce: Kenji on Cooking With Fish Sauce and Adam Chandler on Fast Food [1/2]
Special Sauce: Kenji on Freezing Chicken, Simone Tong on Making Mixian [2/2]
Special Sauce: Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates [1/2]
Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes [2/2]
Special Sauce: Introducing Special Sauce 2.0, with guest Nick Morgenstern [1/2]
Special Sauce: Author Tom Roston on Post-9/11 New York as Victim and Survivor [2/2]
Special Sauce: Tom Roston on the Untold Stories of Windows on the World [1/2]
Special Sauce: Soleil Ho on Representation in Food Media [2/2]
Special Sauce: Soleil Ho on Her Journey From Quantum Physics to Racist Sandwich [1/2]
Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food Media [2/2]
Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers [1/2]
Special Sauce: Lazarus Lynch on Writing Son of a Southern Chef [2/2]
Special Sauce: Lazarus Lynch on Cooking on Camera and Being Okay With Who You Are [1/2]
Special Sauce: Alvin Cailan on What “American Food” Means in 2019 [2/2]
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